Onion Breath

Growing up, going to my grandpa’s house meant three things: playing pool in the basement with my cousins, running around the neighborhood wreaking havoc, and devouring root beer float bars along with bags of salty potato chips and tubs of french onion dip.

My love for that creamy, oh-so-salty, fake meat-flavored goop knows no bounds. It’s just. So. Good.I’ve always believed that if you’re going to maintain a healthy lifestyle, you can’t deprive yourself of the things you truly love–everything in moderation, right? That used to mean gorging myself on things like low-fat Twinkies and mini-Snickers bars. Now that I’m eating more whole, real foods, it means this delightfully guilt-free spin on one of my most favorite childhood foods.
French Onion Dip
Makes approx. 16 2-tbsp. servings

2 tbsp. light butter
2 large Vidalia onions, diced
3 cloves garlic, minced
2 C plain Chobani
1/2 C mayonaise
1 tsp. Worcestershire sauce
1/2 tsp. black pepper
1 tsp. salt
Chives, finely chopped, for garnish (optional)

  • In large saute pan, heat the butter over medium-high heat. Add the onions and 1/2 tsp salt and saute for 20-30 minutes, or until golden brown and caramelized.
  • Add the garlic and saute for 5 minutes.
  • Remove the mixture from the heat and cool to room temperature.
  • Meanwhile, in food processor or large bowl, combine Chobani, mayonaise, Worcestershire sauce, pepper, and remaining salt. Once cooled, pulse or fold in the onion and garlic mixture.
  • Refrigerate for at least one hour, or overnight. Garnish with chives serve with potato chips or cut up veggies. It also works great as a sauce with fish!

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